Job Description
JOB TITLE: BOH - Line Cook/Prep Cook
REPORTS TO: Manager on Duty, Culinary Manager, Corporate Operations/Culinary Leader
DIRECT REPORTS: None
COMPENSATION PACKAGE:
Sick Leave (earned according to local/state/federal compliance mandates by location)
Medical Insurance (Paid 50% by the company for full-time or FT equivalent EE’s)
Commuter Benefits
Free Shift Meal
Maternity/Paternity Leave
Discounted meals at all corporate owned restaurants
KEY AREAS OF PERFORMANCE
Culinary Excellence in Hospitality and Food Service
Kitchen equipment and tools knowledge
Recipe Guidelines, Cooking, Food Prep
Inventory/Prep Guidelines
Special Events
Maintenance/Cleanliness of Restaurant
SUPERVISORY REQUIREMENTS
This position does not have any direct reports and does not supervise anyone
PHYSICAL DEMANDS
Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.
WORK ENVIRONMENT
The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.
Position Summary
Responsible for overall performance of Culinary Operations in the Restaurant. The BOH Line Cook/Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The BOH Line Cook/Prep Cook will collaborate with the Manager to ensure the complete satisfaction of guests at the restaurant as a result of the food being prepared and served. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.
This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.
POSITION QUALIFICATIONS
At least 1 year experience cooking in a restaurant kitchen
Demonstrated success in culinary excellence and food service hospitality
Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures
Point of Sale (POS) knowledge/skills preferred
Ability to successfully perform all job duties of the Line Cook/Prep Cook role
Food Safety/Food Handler certification required
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity, community, and shows respect for others
Proven ability to problem solve and handle high stress situations
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps
Ability to work weekends, holidays, and evenings
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Job Tags
Full time, Local area, Shift work, Weekend work, Afternoon shift,